Grilled Pork And Pineapple With Curried Penne Salad

First off, let me say I served this dish with a wonderful 2012, Vaucoupin, 1er Cru Chablis, and now that I’m a little “relaxed”, I’ll let you know what I made for our Sunday lunch. The one thick-cut pork chop we shared and pineapple slices were simply brushed with olive oil, salt and peppered and put on the grill. The curried penne salad recipe comes from The Silver Spoon cookbook. Everything was easy, and everything, together, hit the right spots on the palette. The only thing I did differently than the book calls for is I did not dice the cucumbers; instead, I used cucumber shavings made with my peeler. Enjoy!

2 Tbsp. olive oil

1 onion, thinly sliced

2 Tbsp. curry powder

1 Tbsp. all-purpose flour

scant 1 cup meat stock

12 ounces penne

scant 1/2 cup heavy cream

1 small cucumber, peeled and finely diced

salt

Heat the oil in a pan, add 1 Tbsp. water, a pinch of salt, and the onion, and cook for 5-6 minutes until softened and translucent. Stir in the curry powder and cook for a few seconds, then stir in the flour and cook for an additional few seconds. Gradually stir in the stock, bring to a boil, stirring continuously, then lower the heat and simmer, stirring frequently, for 15 minutes. Remove the pan from the heat and let cool. Cook the penne in a large pot of salted, boiling water until al dente, then drain, pour into a serving dish, and mix with the cream. Let cool, but do not chill in the refrigerator. To serve, spoon the curry sauce over the pasta and sprinkle with the cucumber.

 

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